Rainbow quinoa salad

quinoa salad

5 from 2 reviews

Quinoa salad with colorful vegetables and a light orange juice dressing


  • 1 cup white (or blended) quinoa
  • 1 1/2 cups water
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/4 cup orange juice
  • 2 tablespoons olive oil
  • 1 tablespoon mustard
  • 1 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 carrot, grated
  • 1 stalk celery, diced
  • 1/2 red bell pepper, diced
  • 1/2 head radicchio
  • 2 green onions, sliced
  • 2 tablespoons minced fresh basil (or parsley or dill)
  • 1/4 cup toasted almonds, optional


  1. Combine quinoa with 1 1/2 cups water in a small pot. Cover and bring to boil. Reduce to low and simmer 12 minutes. Turn off heat and add corn but do not stir. Put the lid back on. Let it hang out while you prep the vegetables.
  2. Grate the carrot and dice the celery and bell pepper. Shred the radicchio.
  3. Transfer the quinoa to a large bowl and pour the orange juice over, then the olive oil, mustard, salt and pepper. Toss gently with a spoon to mix. Add in the vegetables and herbs. Stir again.
  4. Serve warm or cold, topped with toasted nuts

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